Ingredients
Scale
- a very small pat of butter (about 1/2 teaspoon)
- 1/4 cup chopped onion
- 2 cloves of garlic, chopped fine (or squeezed thru a garlic press)
- 1 quart of broth (I used beef broth, but vegetable or chicken broth would work well too)
- 2 medium potatoes (about 7.25 oz.)
- 1 small head of cauliflower (about 12 oz.)
- 1/2 cup shredded parmesan and/or asiago cheese (I used a mix of both)
Instructions
- Heat a medium saucepan over medium heat until hot. Smear a bit of butter around the bottom of the pan, then add the onion and garlic and sautee for about 5 minutes or until the onion is tender and translucent.
- Add the broth and bring to a boil. Add the potatoes and cauliflower, bring to a boil, reduce heat, cover and cook for about 15 minutes or until the potatoes and cauliflower are both very tender and soft.
- Remove from heat and let sit for about 5 minutes. Puree using a blender (or immersion blender).
- Put the soup back in the pan and add the cheese, stirring until the cheese is melted. Season to taste with freshly ground black pepper and Red Robin Seasoning (or your favorite seasoned salt).
- Garnish with a bit more shredded cheese and a few cooked cauliflower florets, and grind some fresh black pepper over top if you like. Serve hot.
Nutrition
- Serving Size: 1 - 2 cups